A water bath and an extra pan is all you need to protect your precious baked good.
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What do u think is best springform pan
Good to know this works! I just made my first cheesecake and the foil wasn't enough to keep the water out. Putting the whole thing in another pan is so simple, I'm glad I can do that in the future.
please advise where I can find a solid cake tin that is larger than a spring form one. PS I am in Australia – where nothing is available.
I feel so stupid, thx
I just made a cheesecake and wrapped it in foil for the water bath, already cooled and ready to shove in the fridge for the night and I just realized there is water within the layers of foil 😥 if only I saw this video before lol
Parchment paper and a solid aluminum pan it's far better for cheesecake than a spring pan if you're making a large quantity. After you refrigerate it you take it out and put it into a hot bath and flip it out the pan then flip it back onto the board no fuss no muss no spring pans
Found this after doing my first cheese cake and the very outer edge of the crust was soggy. Wish I had thought of this myself. Live and learn.
Great! NOW I find this tip!! Oh, well. Will definitely use next time!
My goodness, this is an AMAZING fix!! Thank you so much!!
Wow this is amazing. How specific of a problem being solved.
Is that a younger Dan Souza in the background?
OMG! Thank you 🥺🥺
Genius!!!!!
Brilliant! Like a magic trick that's obvious – once it's shown to you!
Without a doubt the best tip I've ever taken for making cheesecakes, will apply it to all springform bain marie applications.
If these tin are not helpful then why for in market many time leak problem issue
I feel dumb af 😂. Thank you so much.
Ugh I wish I saw this yesterday. Bottom of my cheesecake was soggy as hell. So humiliating
OH, THANK YOU GOD!
I mean, Ms. Christie Morrison!😂
Such an elegant solution…